Tomato-Sausage Lasagna Recipe

Fill a 9×13-inch baking dish ⅔ of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

Heat oil in a large saucepan over medium. Add the onion, garlic, Italian seasoning, and red-pepper flakes; then cook for about 5 minutes, stirring occasionally, until lightly browned.

Add sausage, and cook for about 5 minutes, stirring and breaking it up, until just cooked through.

Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook for about 20 minutes, stirring occasionally, until thickened. This should make about 8 cups of sauce. Season with salt and pepper.

Preheat oven to 350 degrees F. Drain noodles, transfer to a baking sheet, then dry the dish with paper towels.

Spoon 1 cup of sauce at the bottom of the dish. Fit 4 noodles in the dish, crosswise if using short noodles, lengthwise if using long, overlapping slightly.

Cover with 2 cups of sauce, 2 cups of mozzarella, and ¼ cup of Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan.

Cover dish tightly with aluminum foil, and bake for 1 hour. Remove foil, and continue baking for about 30 minutes until bubbly and browned.

Cut and serve.